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David Latt has been a television writer/producer for 30 years, working on "Hill Street Blues" (won an Emmy), "The Hitchhiker," "Bakersfield P.D.," "Get A Life," "EZ Streets," "Stir Crazy," David Lynch's "Twin Peaks" (nominated for a second Emmy) and many others. He co-wrote half a dozen pilot scripts and headed the writing staff of DotComix a motion-capture animation website. And through the long hours and stress of dealing with production craziness -- bad weather, out of control costs, needy actors, and distressed fellow writers -- he shopped at farmers markets, cooked, and wrote about how important it is to eat well.

At times after a difficult week, he would cook all weekend. Eight, 10 hours each day, he worked at the cutting board and stove, cooking until he got his focus back and filled the dining room table with small plates of California-Mediterranean style dishes for his family and friends to enjoy. Wanting to share his passion about food, he wrote recipes and described the fun of exploring the local farmers markets.

Putting his television experience to good use, he created Secrets of Restaurant Chefs, a YouTube channel, with lively videos by well-known chefs sharing their favorite recipes.

In addition to writing about food for Zester Daily and his own sites, Men Who Like to Cook and Men Who Like to Travel, he has contributed to Mark Bittman's New York Times food blog, Bitten, One for the Table and TravelingMom. His helpful guide to holiday entertaining, "10 Delicious Holiday Recipes," is available on Amazon eCookbooks. He still develops for television but finds time to take his passion for food on the road as a contributor to Peter Greenberg's travel site, New York Daily News and Luxury Travel Magazine.

The cucumber fields at Flora Bella Farm in Three Rivers, Calif., during the 2014 drought. Credit: Dawn Birch

I feel for James Birch. He is having a tough year. Sitting in the shade, his weather-beaten hands on his lap, he describes prepping

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Yellow corn soup with sautéed crab and chives. Credit: David Latt

As this best part of summer delivers a ready-to-eat bounty of fresh vegetables to the kitchen, Luigi Fineo, executive chef at West Hollywood's RivaBella

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Chef Drago's diet-friendly spelt panzanella salad. Credit: David Latt

Chef Giacomino Drago smiles a lot. The youngest member of a family of cooks to immigrate from Sicily, Drago, along with his brothers, has

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A mezcal Saladito by Marcos Tello. Credit: David Latt

This year, the gloomy, wet, cold winter seemed to last forever. Happily all that is a dim memory now. With heat and humidity back

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The Cornalin Museum, Château de Vaas, La Maison des Cornalins in the village of Flanthey. Credit: David Latt

Which Swiss wines do you love? Hands? Anybody? Nobody? Know why? Only 2% of Switzerland’s wine production is exported. All the rest is consumed

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Shrimp marinated with shallots, garlic and Italian parsley being prepared for Chef David Padilla's Drunken Shrimp at the Beverly Hills Luxe Rodeo Drive Hotel. Credit: David Latt

After a long winter, summer will be welcomed with open arms. Looking ahead to outdoor parties under sunny, blue skies, chef David Padilla's easy-to-make

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The distinctive Moroccan ceramic tagine. Credit: David Latt

When skies turn dark and temperatures plunge, out come the short lists of dishes to warm body and soul. To those lists should be

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Carbon steel sauté pan on high heat, smoke rising from the blended oil. Credit: David Latt

Place a carbon steel pan on a stovetop burner on high heat and stand back. In minutes, the surface temperature will reach 600 to

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